Directions

Wash and scrub potatoes well. No need to peel them, but they can be, if desired. Cut into 1-inch (3cm) pieces and place in a large mixing bowl.

Add onion, garlic, olive oil and salt and mix well, to coat all the vegetables with oil. Place mixture on baking sheet, spreading out so that the potatoes are in one layer.

Bake for 1 hour, turning potatoes with a spatula after about 30 minutes. Sprinkle rosemary over the potatoes during the last 10 mintues of baking.

* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn.

Nutrition Facts

Calories 280

Calories from Fat 60 (21%)

(11%)Total Fat 7g

(5%)Saturated Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

(0%)Cholesterol 0mg

(25%)Sodium 596mg

(40%)Potassium 1385mg

Total Carbohydrate 52g

(17%)Dietary Fiber 4g

Sugars 3g

Sugar Alcohols 0g

(11%)Protein 5g

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2016.

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